Stew of Fennel

1 hours Prep: 10 minutes Cook: 45 minutes

68 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	fennel bulbs
1	tablespoon	butter
1	teaspoon	olive oil
2	cups	pearl onions	thawed
1	teaspoon	sugar
4	large	carrots
2	tablespoons	fennel fronds	sliced

Directions

Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler.

Cut each bulb into 8 wedges, but do not remove the core.

Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes.

Remove with a slotted spoon, blot with paper towels and set aside.

In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil together over medium high heat.

Add half the fennel and sauté until nicely browned on all sides, about 8 minutes.

Transfer to a dish and reserve.

Repeat with the remaining butter, oil and fennel.

Add onions to the skillet, sprinkle with sugar and sauté shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.

Return the fennel to the skillet; add carrots and 1 c stock.

Season with salt andamp;amp; pepper and simmer, covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist.

Garnish the fennel fronds or parsley.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 68 55% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 70mg	3%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 1.0g	1%

Vitamin A	244%		Vitamin C	7%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is THE brisket recipe. Melt in your mouth tender, and full of flavor. Well worth the time and lack of sleep. The only changes I made, I used two smaller briskets, one 6 lb. and one 5 lb. and on the 5 pounder I wrapped it in foil after just 8 hours but cooked it the full time. It was just a bit more tender. The people who ate them are clamoring for more, and those who were not at the barbecue are asking when will I be doing this again. Soon, very Soon.

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